Appeal 2007-2673
Application 10/354,981
STATEMENT OF THE CASE
The subject matter on appeal is directed to “processes for sanitizing a
foodstuff, and particularly to sanitizing and improving the cooking
efficiency of a foodstuff using a combination of ozone and heat treatment”
(Specification 1, ll. 15-18). The examples at pages 12-15 of the
Specification show exposing meat samples contaminated with disease
producing strains (H6, H13, F5603) of C. perfringens to an aqueous solution
containing 3 to 5 ppm dissolved ozone at 4 to 8oC for 5 minutes and then
heat treating them at a temperature of 45oC, 55oC or 65oC for approximately
30 minutes to simulate cooking conditions. According to page 8 of the
Specification:
As used herein, the term "foodstuff" generally refers to
all types of foods, including, but not limited to, meats,
including ground meats, poultry, seafood, produce including
vegetables and fruit, dry pasta, breads and cereals and fried or
baked snack foods. The present invention may be generally
used in conjunction with any foodstuff that is able to support
microbial, i.e. fungal, bacterial or viral growth, including
unprocessed or processed foods, and food products. The
foodstuff must generally be compatible for treatment with an
aqueous solution containing ozone.
The terms "sanitize" and disinfect", as well as variations
thereof, generally mean the reduction of the microbial content
of food. The terms "substantially sanitize” and "substantially
disinfect" refer to the attainment of a level of microorganisms
in the foodstuff such that the foodstuff is safe for consumption
by a mammal, particularly by humans. Generally, as used
herein, these terms refer to the elimination of at least
about 90.0 to 99.9% of all microorganisms, including
pathogenic microorganisms, in the treated foodstuff.
Preferably, at least about 99.0 to 99.99%, and more preferably
2
Page: Previous 1 2 3 4 5 6 7 8 Next
Last modified: September 9, 2013